California rolls may be a sushi restaurant staple, but they’re not really a make-ahead dish since the seaweed gets soggy quickly. It also takes some time to make enough rolls to feed a crowd. Turning it into a dip served with seaweed instead of crackers takes much less time, and people will love making their own sushi bites!
Around this time every year, you’ll notice big displays at the supermarket piled high with matzo, gefilte fish, macaroons, and other items labeled “Kosher for Passover.” But for the uninitiated, what does that actually mean?
Is there a more vibrant harbinger of spring than asparagus? When the bright green stalks pop up at the farmers market, you know winter is ready to make its retreat. It’s a sign that warmer days and greener vegetables are just ahead.
As much as I love bread (and I do really love bread), I can never seem to get through a loaf fast enough. With just a household of two, we rarely make it through a whole loaf before it begins to harden and stale. So when I came across a tip for reviving stale bread on Bon Appétit’s website about a year ago, I was definitely intrigued. The only problem was that I was too skeptical to actually try it, as the tip seemed destined for failure.
There’s something about having your parents in town — especially your in-laws — that steps up the need to prepare impressive meals. Maybe it’s the desire to prove that you know what you’re doing in the kitchen. These recipes are destined to wow any dinner guest that sits at your table, and if that just so happens to be your mother-in-law, all the better.
4.35 / 5 Stars | 20 Reviews
by sueb
“These biscotti have a hint of banana and rum, and a nutty crunch of toasted pecans. ”
